This was absolutely delicious! A lot of people have a soy issue too, not sure if he’s allergic to that but it worked well. O M Geee! I will be making these again and again! Sounded to good to b true. it’s pretty amazing!!! I used to make a mean cheese sauce with gf flour to make the roux, but that was before the dairy free days. I don’t know why I didn’t try this sooner. Thanks for sharing, Victoria! I also really appreciate the metric measurements. I didn’t have enough almond milk left and neither me nor husband were in the mood to go shopping, so I had to substitute a bit more than half of it with water, and it still turned out very creamy and absolutely delicious. Meanwhile, heat a large skillet over medium heat. ), Instant Pot Pinto Beans (Fast, Perfect, No Soaking! This was really good, I added about a TBSP or so of lemon juice. Their dad had no idea it was healthy. I’ve never used arrowroot powder before in my 3 years of gf! Delicious! Hi Lynn, the primary differences would be less calories and carbs. You can reduce the arrowroot if you found it to be too thick! This is one of my favorite new recipes! I meant to take a picture of my creation, but we ate it all before I thought about it! xo, I am going to make this recipe tonight and wondered if I could substitute the vegan parmesan for vegan shredded mozzarella. I love Trader Joe’s gluten-free fusilli and spaghetti. I made this tonight after reading the recipe, however, I didn’t have almond milk so I used soy and I didn’t have peas so I used steamed broccoli! Creamy and smooth and so reminiscent of Alfredo sauce. It could also be because of the vegan parmesan. xo. Yay! Looks so yummy! Hi Dana, Thanks! So I Googled vegan Alfredo and found this recipe, which I have thoroughly enjoyed twice now! I’m cooking this for the second time tonight to serve with lemon soused asparagus to my adult omnivore children. The flavors are perfect, giving it an authentic cheesy taste. They ALL gobbled it up!!! Yes! I did use only two tablespoons of olive oil, but everything else was as instructed. I used coconut milk in can with almond milk and added 4 tablespoons of coconut butter to make it creamy. In a pinch I would eat a blush sauce. So I added a whole cup more of your Parmesan and that surely did the trick! :D. Delish. This dish was delicious! Keep in mind, I haven’t gotten to enjoy alfredo without getting horribly sick in like, years. My family fell in love with this at first bite – even my super picky 7 yr old! Wonderful! All I added was some additional spices sonce I didn’t have pepper and this was amazing. Alfredo sauce is so rich, creamy, and classically Italian. I would add more garlic cloves next time, personally! Thanks so much! The kids loved it too and just waiting for the husband to try it. (I used 2 cups). Mine was a little thick – next time I’ll add more almond milk. I then combined the roasted cauliflower with the pasta at the end, and it got me thinking that a great substitute for the pasta would be to make the sauce and put it over cauliflower by itself. I really was skeptical about this recipe as I’ve been wildly disappointed in the past with vegan Alfredo sauces. My kids devoured it. I make it once a week or more. Can’t wait to try this! Thank you so much for sharing it! Great recipe, thanks! Repeat as needed until desired consistency is reached. I used coconut milk instead of almond milk, because I added shrimp and clams to the sauce. Better still, it made 12 serves, which means two more dinners for our family of 4! I bought “original”. I added a dash of basil to give it the italian touch. I make cauliflower alfredo quite often but this is a nice change! Everything else was great though!! This recipe is as close to a real cheese Alfredo as I have ever tasted( better actually). The Krusteaz subs the same amount the original recipe calls for and seems just as creamy to me. This was a super good recipe. One of my favorite recipes of all time! Looks great. Was wondering if Cashew milk would make a good Bechamel sauce, and if so ..would I want to use the the pure kind (those unrefrigerated cartons) or the kind in the refrigerated section with the milk? A mason jar or glass storage container should work! Made this for our NYE dinner and it was amazing! The only change I made was because my local health food store was out of vegan parmesan, so I used vegan cheddar instead (Daya), and it was soooo good. Next time, would you mind leaving a rating with your review? My husband and I both liked it but weren’t sure about the sweetness from the Almond Milk. I used to love Alfredo, and this has such a salty & cheesy taste, it is my go-to. It was great. Turned out a little sticky but still delicious! I think I’ll try arrowroot powder the next time to assess the difference and I’ll throw in a squeeze of lemon to cut through the richness a bit. I tried making this this afternoon and it freaking rocks!! My one son and I are allergic to gluten, dairy, and eggs — so this recipe was really exciting for us!! Thanks so much for the lovely review, Ellen! xo. Made this last night and it was perfect! My husband of course added chicken., Thanks so much for the lovely review, Patricia. After some testing, I’ve found all purpose flour yields a creamier sauce, but the gluten free version isn’t far behind. I am not gluten free, so I use regular flour and pasta. This was the first “vegan Alfredo recipe” that came up on my Google search. But it’s a good solution to a dish that normally is dairy based. So thank you SO much for this recipe, it is definitely a new family favorite! Used with Trader Joe’s yellow lentil and brown rice spaghetti – really stuck to it for a comfort meal. Thank you so much! This looks so amazing! Xo. I’ve made your cranberry scones, the best damm biscuits, your vegan parmesan and some of your recipes.. OMG!!! You may have to slightly reduce the amount of noodles you make to accommodate the chick’n strips, but I’ve found that whether or not you have to do this depends on how thick you make the sauce. to you and everyone else <3, Secondly, Dana, you are a pure genius! xo. Amazing! Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. I am a garlic lover so I use way more garlic than the recipe asks fro (but hey I do that for all recipes, haha). I roasted a whole head of cauliflower on 400 degrees for about an hour and a half because I like mine very soft with crunchy Florets. We’re so glad you both enjoy it, Ryan! I decided to make caramelize red onions to add in with spinach after I heated up the sauce the second time. Actually wondering same about almond milk. Perfect! I tricked my boyfriend, he ate the whole thing not knowing it was not real alfredo! Thanks! Even my dad who is a big meat eater and experienced italian cook said it was good. Additionally, I just whisked everything together instead of blending them and it worked just fine! We’re so glad you enjoyed it, Anne! We are so glad you enjoyed it! My eighteen year old refers to it as ‘vegan sorcery’ ?? I made this last night! It may have either been that, or burnt garlic as you suspected.. have all been sorely missed. My whole family enjoyed the dish, including the dogs and myself. Thanks! !” This would be what I’d make in that dream world. Pretty bomb. Improvise. This may sound silly, since I made modifications making this clearly non-vegan, on a vegan website, but I found this recipe by Googling bc I was looking for a lower-fat Fettuccine Alfredo, The election depressed the crap out of me and I wanted comfort food. I decided to use broccoli instead of peas. This is SOOOO AMAZING!! I cook for two picky young boys and fussy husband, and the extra predicament is that I am going vegan again. Good luck! My husband had no idea it was vegan. I didn’t have vegan parmesan so just added a bit of almond meal and more nutritional yeast and garlic powder. I made this but instead of almond milk, used cashew milk and omg it’s amazing. This is the first vegan recipe I’ve made … we were looking for a dairy free recipe, and this was it! I used flour for the “rue” and hit it with some white wine just as it was bubbling- instead of sautéing the garlic I roasted it and added it while I used my stick blender to whip up the rest of the sauce ingredients- Whole grain linguine in a big bowl added roasted asparagus, red pepper, mushroom, onion and charred tomato – dumped the sauce on top and sprinkled fresh basil- holy mackerel- you don’t have to be vegan to lick your plate!!! To keep this recipe gluten-free as written, use your favorite gluten-free pasta. We are so glad you enjoyed it! 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